Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make gyokuro and matcha. The dry leaves display the characteristic depth of shade-grown teas, with their dark hue and intoxicating smell of raspberry. The delicately sharp liquor is smooth and is accompanied by vegetable accents of spinach and sunflower seed. Exquisite!
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade. The soft green liquor is sweet, full, and imbued with intense hints of green vegetable (spinach) and berries. A mellow and textured tea for traditional style enthusiasts.
Our tea packs contain a selection from our bestselling teas. Inside: each tea is vacuum packed to retain freshness and to assure authenticity. Outside: the box is covered with all the information you need on the tea's origin, the producer profile, a taste description plus the tea's levels of antioxidants and caffeine.
From the rare Asanoka cultivar, this sencha was produced by M. Shusaku Oishi, in Miyazaki Prefecture on the warm island of Kyushu in Southern Japan.
From Kagoshima, this asamushi style sencha brings us all the warmth of Kyushu Island’s southern most prefecture (Japan). Expected aromas of fresh cut grass with sweet peas and seaweed nuances all blend in a surprisingly bold umami, leaving behind a long lasting trail of flavours. Very skillfully processed, this green tea wonderfully combines bitter presence and aromatic finesse.
This sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet. The infusion of its large beautiful leaves produces a full and silky liquor, slightly tangy, evoking sorrel. Rich aromas of white flowers (lilies), citrus zest and almond coexist with its herbaceous character. Well balanced, this tea offers a remarkably long persistence.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita. The rare beauty of his gardens and the elegance of his teas prove M. Sakamoto a very mindful producer, one who knows how to get the best out of his experimentations.
This green tea from Anhui is one of China’s ten most famous teas. Its reputation comes from a very specific plucking, where only mature leaves are taken from the trees and the buds left in place. Heated in steel woks and flattened with bamboo brushes, the leaves take on a bluish tint that really highlights this great style.
This popular tea has a simple fruity green tea flavor. Used traditionally in Moroccan mint tea.
This Corean tea is entirely picked and transformed by hand. The result is of a rare complexity: sweet scents of green peas, kombu seaweed and raisins; body dominated by herbal aromas with hints of chestnuts and peat; lightly tart and marine-like finish with fruity and floral undertones. A true delight for both mind and body.
In Vietnam, in the north of Hanoi, most families own small tea gardens. Farmers in this poor, rural region have created groups whose members work together to produce each member's tea. It is from this collective effort that this energizing tea emerges, with its sweet vegetal, slightly marine (mussels) and smoky notes. Cultivated without the use of chemical pesticides. For lovers of robust teas.
Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha. Its yellow-green liquor smoothly deploys its rich texture along with scents of fresh herbs and nut butter. Its tangy finish is also evocative of exotic fruits. Note for Sushi lovers; this tea is a perfect compliment.
Produced by Asami Ito, the only woman producer in Shizuoka, this Kabusecha Surugawase shows an incredible vitamin concentration, like only the richest Japanese teas can offer. Dense bright green liquor promises an intense aromatic experience.
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process. What results is a clear, mild liquor that is slightly fruitier and toastier than other generally more herbaceous senchas. Secondary aromas of corn, mango, hazelnuts and parsley make it an ideal tea for anyone starting to discover Japanese teas.
Produced in the traditional style by Mr Sugiyama, one of our passionate artisans, this sencha reveals a refreshing and well-balanced liquor. Its lively and vegetal taste blends with a slight bitterness and pleasant floral notes. This vigorous and accessible tea is a good daily companion.
Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai. Its name (De Jian Long Zhu) refers to the young shoots strewn with buds rolled into small pearls that make up this everyday green tea. A bold and frankly vegetable liquor, evoking the taste of snow peas. Fruity and empyreumatic accents (smoked mussels) complete the tasting of this accessible, thirst quenching tea.